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Ingredients
- 4-5 lbs boneless chuck roast
- 2 tbls olive oil
- 2 tbls red wine vinegar
- 1 tbls worcestershire
- 1 tbls minced garlic
- 1/2 tbls salt
- 3 tsp dried parsley
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 4 bay leaves
- 1 cube beef bouillon
- 1 large onion sliced
Instructions
- 250°F
- 8 hours (up to 10)